From a Halal butcher I like to buy chickens, cut off their wings and legs with thighs for curries, then cut away the lower carcass to leave the breasts on the bone for roasting and easy carving. Here is an interesting example of a way to roast the breast or a whole chicken.
ROAST CHICKEN WITH LEMON AND PEPPER
You will need:
Milled black pepper
Score the skin on a chicken breast in a baking pan and pour over some lemon juice, rubbing it in.
Now shake over some salt and grind over a lot of milled black pepper.
Allow this to marinade overnight. Then scoop up any lemon juice in the baking pan and spoon it over the bird. Add more black pepper (it is surprising how much pepper you can add to the chicken without overpowering the dish).
Roast the bird in the usual way (1 ¼ to 1 ½ hours at around 180), having added to the roasting pan potatoes that have been boiled for 10 minutes, drained, and coated with oil, pepper and salt.
Make gravy with the juices left in the pan by placing it over heat, adding some flour, stirring it around, and adding water, or stock made with a cube dissolved in hot water.
That’s it. Simple.